Crustless Spanakopita
All the filling of Greek spinach pie — spinach, salty feta, dill, green onions and a hint of lemon and nutmeg — baked into tender, sliceable squares without the phyllo.
Nutrition per serving
1 square (⅙ of an 8 × 8-inch dish)- Net carbs
- 5.7g
- Calories
- 296kcal
- Protein
- 19g
- Fat
- 21g
- Total carbs
- 8.3 g
- Fiber
- 2.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Hortopita (Swiss chard): Greek "greens pie" made with fresh Swiss chard (or a mix of chard, kale and spinach) for an earthier, slightly peppery filling.
- Wilt the chopped chard in the olive oil in batches over medium-high heat, 4–5 minutes, then cool it in a colander and squeeze out as much liquid as you can before adding the green onions and garlic.
Spinach & artichoke: Chopped artichoke hearts folded into the filling give it a tangy, dip-like richness.
- Fold the artichokes into the egg mixture along with the spinach. Squeeze them well first so they don't water down the filling.
- Also add
Estimated cost $18.03 for 6 servings ($3.01 each) · how we estimate
Instructions
-
Heat the oven to 375°F (190°C) and butter an 8 × 8-inch (20 × 20 cm) baking dish. Squeeze the thawed spinach in a clean kitchen towel until no more liquid comes out.
-
Warm the olive oil in a skillet over medium heat. Cook the green onions 2–3 minutes, until soft, add the garlic for 30 seconds, then stir in the spinach and cook 2 minutes to drive off any last moisture. Let it cool for a few minutes.
-
Whisk the eggs in a large bowl. Stir in the cottage cheese, three-quarters of the feta, the parmesan, dill, parsley, lemon zest, nutmeg and pepper, then fold in the spinach mixture.
-
Spread the mixture in the dish and scatter the remaining feta over the top.
-
Bake 35–40 minutes, until the center is set (a knife comes out clean and it reads 160°F/71°C) and the edges are golden. Rest 10 minutes before cutting into squares.
Tips for success
-
Squeeze the spinach until it feels almost dry. Leftover water seeps out in the oven and makes the squares soggy. - No salt is needed: feta and parmesan season it plenty. Taste the feta first — if it is very mild, add ¼ teaspoon salt.
- Serve it warm or at room temperature with a Greek salad, or cut it into small squares as a party appetizer.
Nice to have, not needed
- A potato ricer squeezes thawed spinach bone-dry in seconds — a clean kitchen towel works too.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Microwave squares 1–1½ minutes, or warm at 350°F (175°C) for 10–15 minutes; it is also good at room temperature.
Prep tip: Cut it into squares once cool and pack them with salad for lunches; keep them chilled until you eat.
Refrigerate up to 4 days; serve warm or at room temperature. Freezes up to 2 months.
Variations
2 variations, each with its own ingredients and macrosHortopita (Swiss chard)
VeggiesGreek "greens pie" made with fresh Swiss chard (or a mix of chard, kale and spinach) for an earthier, slightly peppery filling.
- frozen chopped spinach → Swiss chard
6.7 g net · 296 kcal · 19 g protein · 21 g fat · ≈$2.84 per serving (+1 g net carbs vs the original)
Spinach & artichoke
VeggiesChopped artichoke hearts folded into the filling give it a tangy, dip-like richness.
- + 1 cup canned or jarred artichoke hearts
7.1 g net · 310 kcal · 20 g protein · 21 g fat · ≈$3.36 per serving (+1.4 g net carbs vs the original)
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